Japanese-Style Oysters with Fish Roe

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Recipe Information

Total Time:

30 minutes

Servings:

2

For a Japanese take on your oyster feast, mild rice vinegar provides a tart accent, and the briny, lush fish roe adds even more ocean to the taste. Most colored roes served with sushi are whitefish roe, tinted with food color for a pretty presentation. If you like salmon, try the larger salmon roe, the deep pink orbs that burst in your mouth with the distinct taste of this delightful fish.

Ingredients

Japanese Mignonette

1/4 cup rice vinegar

2 teaspoons soy sauce

1 tablespoon shallot, finely minced

Daikon sprouts or microgreens for garnish

Oysters

1 small daikon, finely julienned or grated

4 leaves romaine lettuce, washed and dried

12 medium Kumamoto oysters, washed

1/4 cup red fish roe

1 tablespoon wasabi, optional

Preparation

Make the mignonette by stirring the rice vinegar, soy sauce and shallot in a small bowl. Reserve.

Finely julienne the daikon for the plate, or spread lettuce on each plate for serving the oysters. Chill the plates.

Just before serving, open the oysters. You will need a sharp paring knife, and two towels. Place one on the counter and wrap your non-cutting hand in one. This will protect your had if the knife slips. Grip the oyster in the towel, holding it as level as possible, and insert the point of the knife in the seam between the shells, right next to the pointed end where the hinge is. Wiggle the knife in and give it a twist to pop open the hinge. Angle the knife so it follows the curve of the shell, so that you won't cut into the flesh inside. Guide the knife along the shell, opening it as you go. As it starts to come loose, angle the knife to follow the bottom shell, and cut the muscle where it attaches to the shell. Keep the oyster level to that the juices inside do not spill, if possible. Pull off the top shell, and use the point of the knife to fish out any bits of shell or dirt that may have fallen in the liquid. Place on the prepared plate, and continue with the next oyster.

Drizzle a little mignonette sauce in each oyster, and top with fish roe and sprouts or microgreens. Add a dab of wasabi on the plate, if desired. Serve immediately.